GetndCarVC

Oranges are 91% carbohydrates, 2% fats, and 7% protein. They are very low in saturated fats, cholesterol, and sodium. Oranges are also a good source for thiamin, folate, and potassium. It is a very good source for dietary fibers and vitamin C. A large portion of calories come from natural sugars from the orange. Oranges are most commonly eaten fresh or as juice.

Oranges are a year round fruit that is most plentiful during October through March. It is the 3rd most popular fruit in the US. Florida is the #1 producer of fruit growing 70% of the US supply; 90% of which gets squeezed into orange juice. California and Arizona (the next highest orange growing state) have oranges that have thicker skin, due to a drier climate.

When selecting oranges from a grocery store, there are few guidelines. Thin skinned oranges are juicier than thick skinned oranges. Small to medium sized oranges are sweeter than large oranges. Generally, consumers do not need to worry about ripeness, because oranges are always picked when they are ripe. But more importantly, judging an orange based on skin color is a bad measurement because the skin can be artificially colored with harmless vegetable dye (not permitted in Florida, but not California or Arizona). Oranges will stay fresh for up to 2 weeks in a refrigerator, but they yield more juice in room temperature.